INGREDIENTS
2 tbsp
olive oil
2
shallots, diced
4 cloves
garlic, minced
1 cup
Arborio Rice
1/2 cup
dry White Wine
2 1/2 cups
Chicken Stock
1/2 cup
Parmesan Cheese
1/3 cup
mascarpone Cheese
1 1/2 cups
fresh peas, quickly blanched
pea tendrils to garnish
lemon wedges
kosher salt and white pepper